Description
Savory, protein-packed zucchini egg muffins — perfect for breakfast or a healthy snack on the go.
Ingredients
Scale
- 2 1/2 cups shredded zucchini (about 2 medium zucchini)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 9 eggs
- 1/2 cup gruyere or Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Grease a muffin tin or line with paper liners.
- Shred the zucchini and squeeze out excess moisture using a clean towel.
- In a large bowl, whisk the eggs, then mix in garlic powder, onion powder, salt, pepper, and nutmeg.
- Stir in the shredded zucchini and cheese.
- Pour the mixture evenly into the muffin cups.
- Bake for 20–25 minutes or until the tops are golden and set.
- Let cool slightly before removing from the tin.
Notes
You can make these ahead and refrigerate for up to 4 days. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 115mg
Keywords: zucchini, egg muffins, breakfast, healthy snack, low carb